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Instant Pot Caramel Eggnog Cheesecake
Our Instant Pot Caramel Eggnog Cheesecake Recipe is smooth, creamy and is bursting with flavor thanks to the cinnamon, rum, caramel, and gingersnaps.
Prep Time
20 mins
Cook Time
20 mins
Chill Time
2 hrs
Total Time
3 hrs 5 mins
Servings: 8
Calories: 596 kcal
Course:
Cake
Cuisine:
American
Ingredients
Crust
- 1 c gingersnaps finely chopped
- 2 tbsp granulated white sugar
- 2 tbsp butter melted
Eggnog Cheesecake
- 24 oz cream cheese 3 – 8-oz packs
- 1 c granulated white sugar
- 3 tbsp all-purpose flour
- ¾ c heavy cream
- 2 large eggs
- 1 tsp rum extract
- 2 tsp ground nutmeg
- 1/2 tsp cinnamon
- 15 pcs caramel candies
- 1 tsp water
Instructions
- Cut a piece of parchment paper the size of the bottom of your pan. Place in bottom of pan and spray paper and sides with a non-stick spray.
- In a medium bowl combine finely chopped gingersnaps, sugar and butter. Press into the bottom and up sides about 1-inch of a 9-inch springform pan. Place in the freezer while preparing filling.
Cup of Yum
Filling
- In a large mixing bowl, combine cream cheese, sugar, heavy cream and flour. Mix on medium speed until combined and fluffy.
- Add eggs, rum extract, cinnamon and nutmeg. Mix on low until thoroughly combined.
- Pour filling into crust.
Cook
- Add 1 cup water to bottom of Instant Pot.
- Cover cheesecake with foil, sealing edges. Place pan on trivet that comes with the Instant Pot and lower into pot. Seal lid and set timer for 35 minutes on high pressure. Allow pressure to release naturally for 10 minutes, then finish by manually releasing.
- Remove foil and allow cheesecake to cool completely.
Caramel Topping
- Place caramels in microwave-safe dish, add the water and microwave in 20 second intervals until melted. Stir well. If too hot, allow to cool a bit and then drizzle over top of the cooled cheesecake.
Nutrition Information
Calories
596kcal
(30%)
Carbohydrates
47g
(16%)
Protein
9g
(18%)
Fat
43g
(66%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
165mg
(55%)
Sodium
392mg
(16%)
Potassium
206mg
(6%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
1626IU
(33%)
Vitamin C
0.2mg
(0%)
Calcium
119mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 596
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 43g | 66% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 165mg | 55% |
| Sodium | 392mg | 16% |
| Potassium | 206mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 1626IU | 33% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 119mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.